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Crispy Grilled Eggplant Parmesan

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A smoky, crispy, and cheesy twist on traditional eggplant parmesan, perfect for easy homemade dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 medium globe eggplants, sliced into 1/2-inch thick rounds
  • 3 tablespoons olive oil, plus extra for brushing
  • Kosher salt, to season the eggplant
  • Freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
  • 8 ounces fresh mozzarella, sliced
  • 1 1/2 cups marinara sauce, homemade or store-bought
  • A handful fresh basil leaves, torn
  • 1/4 cup grated Parmesan cheese (optional but recommended)
  • 1/2 cup panko breadcrumbs (optional)

Instructions

  1. Slice 2 medium eggplants into 1/2-inch (1.3 cm) rounds. Lay them on paper towels and sprinkle with kosher salt. Let sit for 20 minutes to draw out bitterness and moisture.
  2. Rinse the eggplant slices under cold water to remove excess salt. Pat dry thoroughly with clean towels or paper towels.
  3. In a large bowl, toss the eggplant slices with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, freshly ground black pepper, and a pinch of salt until evenly coated but not dripping.
  4. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Brush grates or pan with olive oil to prevent sticking.
  5. Grill eggplant slices for 4-5 minutes per side until grill marks appear and slices are tender but hold their shape.
  6. Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a 9×13-inch baking dish. Layer grilled eggplant slices, fresh mozzarella slices, and sprinkle grated Parmesan if using. Repeat layers, finishing with sauce and cheese on top.
  7. If desired, sprinkle 1/2 cup panko breadcrumbs mixed with a little olive oil on top for a crunchy topping.
  8. Bake uncovered for 20-25 minutes until cheese is bubbly and slightly golden.
  9. Remove from oven and let rest for 5 minutes. Garnish with torn fresh basil leaves. Serve warm.

Notes

Salt the eggplant and let it sit for 20 minutes to remove bitterness and moisture. Pat mozzarella dry to avoid excess water. Brush eggplant slices lightly with olive oil to prevent flare-ups. Rest the dish after baking to let layers meld. For gluten-free, omit or substitute breadcrumbs. Vegan options available with plant-based cheeses.

Nutrition

Keywords: eggplant parmesan, grilled eggplant, vegetarian dinner, easy dinner, summer recipe, cheesy eggplant, gluten-free option

Find it online: https://tastypierecipes.com/crispy-grilled-eggplant-parmesan-recipe-perfect-for-easy-homemade-dinner/